Chocolate bars are a delectable treat enjoyed by people of all ages. With a wide variety of flavors and textures, there's a chocolate bar to suit every taste. Whether you prefer milk chocolate, dark chocolate, or white chocolate, there are countless recipes to choose from. This article presents a collection of recipes for two-pound chocolate bars, each offering a unique taste experience. From classic chocolate bars made with simple ingredients to gourmet bars infused with exotic flavors, these recipes cater to every chocolate lover's desire. So, get ready to indulge in a sweet and satisfying journey as we explore the world of two-pound chocolate bars.
Check out the recipes below so you can choose the best recipe for yourself!
THE ULTIMATE CHOCOLATE BAR
Rich, fudge-like squares of chocolate with marshmallows and nuts inside.
Provided by James Bovy
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 30
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan.
- In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.
- In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.
- Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes.
- Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it.
- Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 33.8 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 86.7 mg, Sugar 27.9 g
CHOCOLATE BARS RECIPE
Make homemade chocolate bars using silicone, plastic, or polycarbonate candy bar molds or make them using a loaf pan or plastic container. It's easy and you can add your favorite mix-ins like toffee bits, cookie pieces, nuts, dried fruits, caramel, and more.
Provided by Beth
Categories Dessert
Number Of Ingredients 2
Steps:
- Pour your melted and tempered pure chocolate or melted compound chocolate (candy melts, melting wafers, confectionery coating, and almond bark) into a candy bar mold, non-stick loaf pan, or rectangle plastic container.
- If desired, you can stir your favorite candy bar toppings into the melted chocolate before pouring it into the mold or you can add the ingredients on top of the wet chocolate.
- Tap the mold a few times to allow any trapped air bubbles to come to the surface of the chocolate.
- Pop the air bubbles using a toothpick or knife.
- Then tap the mold a few more times to smooth out the top surface of the chocolate.
- Chill pure chocolate candy bars in the refrigerator or compound chocolate (candy melts, etc.) in the freezer for about 10 minutes just until the chocolate hardens.
- Remove and un-mold the candy bars.
Nutrition Facts : Calories 170 kcal, ServingSize 1 serving
LITTLE CHOCOLATE POUND CAKE FOR TWO
You'll love this perfect chocolicious little pound cake. It really fits the bill when you're having a chocolate attack and don't need a full size cake. Serve it with whipped cream and chocolate sauce... yum! This doubles very nicely when you need a little more but still don't need a big dessert. When doubling, don't double the baking soda, just leave it at 1/8 teaspoon.
Provided by Realtor by day
Categories < 60 Mins
Time 35m
Yield 1 tiny loaf, 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like.
- When doubled it works nicely with either a 6 cup Bundt pan, 5 inch spring form pan, 4 mini Bundt pans or 7x4x3 loaf pan.
- Whisk together all of the flour, cocoa powder and sugar in small mixing bowl.
- In another small bowl, whisk together sour cream and baking soda. Add egg and vanilla extract; gently whisk to combine.
- Add the butter and 1/2 of the sour cream mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
- Add remaining sour cream mixture and beat on medium until well blended, 30 seconds. Do not over mix or you'll ruin the texture. Pour into prepared pan or pans.
- Bake until well browned and toothpick inserted in center comes out clean, about 25 to 30 minutes for the petit loaf pan. When recipe is doubled, bake 40 minutes in the small loaf pan.
- Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center. Cool in pan 10 minutes on rack. Remove from pan and cool completely.
Nutrition Facts : Calories 528.9, Fat 25.4, SaturatedFat 15, Cholesterol 151.3, Sodium 287.6, Carbohydrate 72, Fiber 2.4, Sugar 51.1, Protein 7.3
TWO POUND CHOCOLATE BARS
A recipe from my secret stash I'd like to share with the existing chocolate lover lurking here! These are super rich and loaded with fantastic calories! They make a very special gift or snack when you need comfort or are surrounded by loving friends and family. Enjoy!
Provided by JamesDeansGirl
Categories Bar Cookie
Time 45m
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, melt the first pound of semisweet chocolate with the butter, stirring occasionally; set aside.
- Preheat oven to 350*F. Grease and flour a 13x9" baking pan, or line with parchment paper.
- In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick and pale.
- Beat in the melted chocolate, vanilla, and dissolved coffee.
- In a small bowl, stir together the flour, baking powder, and salt.
- Add to the chocolate mixture just until combined; do not overmix.
- Gently stir in the chocolate chunks.
- Spread batter evenly in the prepared pan.
- Bake 25-30 minutes. The bars will be shiny on top, and a toothpick will test almost done.
- Cool completely in the pan on a wire rack; cut into bars. (These are very gooey when warm, but supremely delightful!).
Nutrition Facts : Calories 202.4, Fat 13.7, SaturatedFat 8.2, Cholesterol 30.2, Sodium 44.5, Carbohydrate 23.5, Fiber 3.2, Sugar 17.3, Protein 3.4
Tips:
- Choose high-quality chocolate: The better the chocolate you use, the better your two-pound chocolate bars will be. Look for chocolate with a cocoa content of at least 70%.
- Temper your chocolate: Tempering chocolate is a process of heating and cooling it in a specific way. This helps to stabilize the chocolate and give it a smooth, shiny finish.
- Use a variety of toppings: You can add all sorts of toppings to your two-pound chocolate bars, such as nuts, dried fruits, candy, and spices. Get creative and have fun!
- Be patient: Making two-pound chocolate bars takes time. Don't rush the process, or you'll end up with chocolate that is not smooth or shiny.
- Store your chocolate bars properly: Two-pound chocolate bars can be stored in a cool, dry place for up to two weeks. You can also freeze them for up to six months.
Conclusion:
Making two-pound chocolate bars is a fun and rewarding experience. With a little patience and effort, you can create delicious and beautiful chocolate bars that will impress your friends and family. So what are you waiting for? Get started today!
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